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Crab scrambled eggs

updated

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Ingredients for 1 servings:

  • 100 g crabs (deep-sea crabs)
  • 1 tsp oil
  • 1 small onion(s)
  • 2 eggs
  • 50 ml milk (1.5%)
  • some lemon juice
  • salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Drain the deep-sea crabs and drizzle with lemon juice. Finely chop the onion. Beat the eggs with the milk, season with salt and pepper. Heat the oil in a pan, sauté the onions and crabs, pour the egg over them, and let it set, stirring constantly. Serve on whole-grain toast.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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